Spring has sprung, so it’s simply time for some salad! This Black Bean, Mango and Goat Cheese Salad could NOT be any simpler to make. The recipe inspiration comes from a Mango and Black Bean Salad in Cooking Light’s "Big Book of Salads" which has been hibernating in my house over the winter.
Black beans provide a rich source of plant protein and fiber, and the red pepper and jalepeno add color and crunch. The mango provides just the right amount of sweetness that’s balanced quite nicely with the white balsamic vinegar. If you do not have white balsamic on hand, no worries…white wine or rice vinegar will work well too.
Using canned black beans will help hasten the assembly of this salad, just be sure to thoroughly rinse the canned beans to lessen the indigestible sugars that can sometimes cause “embarrassing moments”. To cut prep time, I used frozen cubes of mango from Trader Joe’s. Chopping the mango into bite sized-portions while frozen was much easier than when thawed.
I enjoyed this salad as a meatless main course, but the rest of the Cowie Clan had it as a substantial side.
Question: what are you making to celebrate Spring?
Black Bean, Mango and Goat Cheese Salad
- 1 1/2 cups black beans (we used dried beans from Bellew's Creek Farm, Hillsboro, MO)
- 1 mango, chopped
- 1 red pepper, finely diced
- 1 fresh jalepeno, finely diced
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. olive oil
- 1 Tbsp. white balsamic vinegar
- black pepper to taste
- 1/4 cup fresh goat cheese (we used Heartland Creamery, Newark, MO)
- If using dried beans, rinse, allow to soak in cold water then simmer for about 2 hours until tender. Drain and rinse. If using canned beans, also drain and rinse well.
- Combine beans, mango, red pepper, jalepeno, parsley, olive oil, vinegar and pepper. Allow to sit for about 30 minutes for flavors to marry.
- Add goat cheese just before serving.